bourbon glazed pork belly sliders

Bourbon Glazed Pork Belly Sliders are my go-to for impressing guests with true comfort food flavor. Slow-cooked pork belly gives a mouthwatering richness, and the bourbon glaze adds that sweet and savory punch, all packed into tender buns with crisp slaw for texture. Whether you make these for a backyard gathering or a cozy dinner, the result is always a crowd-pleaser and pure indulgence in each bite.

Every time I make these sliders, someone always asks for the recipe. Last Father’s Day, these were gone in minutes, and my uncle claimed it was the best pork belly he’d ever tasted.

Ingredients

• Pork belly: Skin removed look for fresh fat-marbling for tenderness
• Kosher salt: Seasons deeply without overpowering the meat
• Black pepper: Gives a subtle bite to the pork
• Smoked paprika: Adds smoky depth choose Spanish for an authentic kick
• Garlic powder: Enhances the savory notes opt for good quality for true flavor
• Bourbon: Choose a mid-range bottle for authentic sweetness and mellow flavor
• Brown sugar: Balances the sauce with caramel notes use dark for richer color
• Soy sauce: Brings umami and salt check low sodium if preferred
• Apple cider vinegar: Brightens the glaze and slaw look for raw unfiltered if possible
• Dijon mustard: Adds tang and complexity pick a stone-ground for extra texture
• Honey: Softens the glaze with floral sweetness local honey adds a nice touch
• Minced garlic: Fresh boosts the glaze's base flavor
• Chili flakes: Optional if you love heat use fresh for extra kick
• Red cabbage: For vibrant color in the slaw select firm heads
• Green cabbage: Classic crunch and sweetness find fresh for best texture
• Carrot: Grated makes the slaw extra sweet and crisp
• Mayonnaise: Creamy base brings everything together real mayo delivers best taste
• Slider buns: Fresh and soft for the ultimate bite bakery buns add a wow factor
• Butter: Optional for toasting buns enhances flavor and richness

Instructions

Prepare the Pork:

Pat pork belly completely dry with paper towels so the rub sticks well and helps the crust form. Combine salt black pepper smoked paprika and garlic powder in a bowl and mix well. Rub every surface of the pork belly evenly making sure the spices adhere to every nook.

Roast Low and Slow:

Lay the pork belly fat-side up on a rack set in a roasting pan. Put it into your preheated oven at 300 degrees fahrenheit. Do not cover. Roast for two hours. Baste the pork once midway through using juices in the pan to keep it moist. You want the meat fork-tender and juices bubbling around the edges.

Make the Bourbon Glaze:

While pork roasts add bourbon brown sugar soy sauce apple cider vinegar Dijon mustard honey minced garlic and chili flakes to a saucepan. Place over medium heat and bring to a steady simmer. Stir often and allow to reduce for about ten minutes. You need a thick shiny syrup that clings to the spoon and smells rich.

Prepare the Slaw:

Grab a big mixing bowl. Add red cabbage green cabbage grated carrot mayonnaise and apple cider vinegar. Toss with tongs until every piece is coated. Season with a pinch of salt and a crack of pepper. Keep chilled until ready to serve. This develops flavor and keeps the slaw crisp.

Finish the Pork Belly:

Remove pork belly from the oven once it reaches tenderness. Turn oven up to 425 degrees. Brush a generous layer of bourbon glaze over the top and sides of the pork using a pastry brush or spoon. Return it to the oven uncovered. Roast another ten to fifteen minutes until the glaze bubbles and caramelizes into a sticky crust.

Rest and Slice:

Let pork belly sit on a board for ten minutes. This helps the juices settle and makes slicing cleaner. Slice evenly into eight thick pieces.

Toast the Buns:

If you’re going for extra flavor use butter to brush the cut sides of each slider bun. Toast under the broiler or in a skillet until golden and crisp on the inside.

Assemble the Sliders:

Lay a slice of glazed pork belly on each toasted bun bottom. Spoon just a little extra glaze over the meat for extra stickiness. Top with a scoop of crisp slaw then finish with the bun top. Press lightly to secure and serve immediately while everything is warm.

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The smoked paprika in this recipe became my secret weapon after I discovered how it lifts barbeque style dishes. Last summer my daughter and I tested different honey samples in the glaze until we found one from our local market that made the flavor pop. This dish always brings family together around the kitchen counter eager for dinner.

Storage Tips

Wrap leftover sliders individually in foil and refrigerate for up to three days. They reheat nicely in a covered skillet over low heat which keeps the meat juicy. If you want to store only the pork belly it freezes well in airtight containers for up to one month. Thaw overnight and reheat glazed for best texture.

Ingredient Substitutions

If you prefer to skip bourbon swap for apple juice or cider then add a pinch of smoked salt for deeper flavor. You can use coleslaw mix instead of cabbage or add green apple strips for brightness. Brioche or potato rolls hold up well and add extra sweetness if you can’t find slider buns. Replace mayo with Greek yogurt in the slaw for a light twist.

Serving Suggestions

Pair these sliders with a crunchy dill pickle spear or house-cut fries for a classic touch. A tangy mustard dipping sauce ups the flavor even more. For drinks try them with a simple bourbon cocktail or amber beer. Lay out parchment and turn the sliders into a build-your-own party station.

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Finish these sliders fresh and warm for best results. Each bite blends savory, sweet, and crisp textures to satisfy any comfort-food craving.

Recipe Questions & Answers

→ How do I achieve tender pork belly?

Slow-roast the pork belly at a low temperature and baste halfway with pan juices for moistness and tenderness.

→ Can I make these sliders without alcohol?

Yes, substitute bourbon with apple juice to retain sweetness and depth in the glaze while keeping it non-alcoholic.

→ What is the best bun for sliders?

Soft toasted slider buns work best, holding the juicy pork and slaw while providing a pleasant, chewy texture.

→ How do I keep the slaw crisp?

Prepare the slaw in advance and chill it until serving time. Avoid overdressing to maintain crispness.

→ Are there alternative toppings I can add?

Pickles, crispy onions, or sliced jalapeños add extra texture and flavor. Customize based on your taste preference.

→ What pairs well with these sliders?

Serve alongside smoky bourbon cocktails or amber ales for complementary flavors and a satisfying meal.